Ingredients for Oh So Easy Ice Box Coconut Cake
- White Cake Mix
- Water
- Vegetable Oil
- Eggs
- Frozen Coconut
- 8 ounces sour cream
- Cool Whip
- 1/2 cup granulated sugar
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How to Make Oh So Easy Ice Box Coconut Cake
- Prepare your cake layers: Mix a 15.25 ounce box of your favorite white cake mix according to the package directions. Bake in two 9-inch round cake pans and let cool completely.
- Level and Split: Once cooled, level the tops of the cakes with a serrated knife and carefully slice each layer in half horizontally to create four layers.
- Make the Coconut Filling: In a medium bowl, combine two (8-ounce) packages of shredded sweetened coconut, 8 ounces of sour cream, and 1/2 cup granulated sugar. Mix well.
- Reserve Some Filling: Set aside 1/2 cup of the coconut mixture for later use.
- Layer the Cake: Spread the remaining coconut mixture evenly between the four cake layers.
- Prepare the Topping: In a separate bowl, gently fold the reserved 1/2 cup of coconut mixture into 8 ounces of whipped topping (thawed if frozen).
- Frost the Cake: Frost the top and sides of the cake with the coconut whipped topping mixture.
- Refrigerate: Refrigerate the cake in an airtight container for at least 3 days, or preferably 4, to allow the flavors to meld and the cake to become perfectly moist.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
259g
Fat
63g
Carbs
24g
